Keeping for up to two weeks, this curd is nothing short of a miracle! A decadent condiment, it will find its way onto pancakes, croissants, biscuits and even provide that essential element to a sponge cake or pavlova- not to mention it makes an excellent gift. A product of Annabel Crabbe and Wendy Sharpe’s Kitchen Cabinet, this recipe is a summer fridge staple.

Makes about 700g (2 cups)